Events by Country




1. Maki-zushi
2. Creative Maki-zushi
3. About Sushi
4. Osechi
5. Popular Dishes


May 14, 2010
August 15, 2010
October 20, 2010
November 12, 2010
January 8, 2011
April 19, 2011
May 14, 2011
June 16, 2012

About Home-made Maki-zushi

Making maki-zushi (rolled sushi) is fun! And fresh sushi is far tastier than sushi from a fridge at a super-market. So let’s make it at home.

Maki-zushi that an Italian Made

In a number of workshops, we used various traditional and non-traditional Japanese ingredients for sushi to make creative maki-zushi.
Here is an example from the workshop held on May 14, 2011.

Fillings for Maki-zushi

Americans and Canadians (who maybe learned how to make maki-zushi from Japanese chefs) have developed their own styles of maki-zushi (rolled sushi) with Chinese, Korean, and other Asian cooks. They have invented a simple process to create maki-zushi by eliminating a long process of preparing ingredients, by using ingredients that are easy to cook, and by making the appearance of maki-zushi more creative. Japanese traditional maki-zushi has been turned into a simple and convenient or creative and improvisational food like a sandwich in the Western world. It takes less time to create new types of sushi (including California roll) than traditional Japanese maki-zushi.

Traditional Maki-zushi

Traditional Maki-zushi

California Rolls

California Roll

Typical California roll can be made with farmed salmon, crabsticks, avocado and cucumber. You just need to cut them and roll them. But the orange and green colours stimulate your appetite.

Yet, if you want to make authentic Japanese maki-zushi and inari-zushi, you need to be in the kitchen a half day to prepare them. For the traditional maki-zushi, using natural umami flavour increased by dried foods, such as kampyo (dried shavings of calabash) and hoshi-shiitake (dried mushrooms) is crucial. Umami, which is the fifth taste in the human palate in addition to salty, sweet, sour, and bitter, creates a rich taste in your food. The umami taste does not give you an immediate sensory hit in your brain like salt and sugar does, but it stays in your mouth longer.

Keeping Umami flavour, Japanese people have also started to create something new for maki-zushi, combining other dishes, such as teriyaki, fried fish and meat with green vegetables. Ide Mika's sushi blog inspired us and we prepared over twelve ingredients and chose some of them for each maki-zushi.

Creative Maki-zushi Creative Maki-zushi Maki-zushi with Natto Creative Maki-zushi Creative Maki-zushi Creative Maki-zushi Creative Maki-zushi

Comment of the host – It was me.

While I was in Sapporo, Hokkaido, I probably had my mother's maki-zushi twice per year. I had never taught anyone how to make maki-zushi while living in Japan although, luckily, I had learned it from a Japanese chef. This experience allowed me to pass along the right information to the club members. I made and ate maki-zushi in Toronto more frequently than when I was in Japan because I was asked to teach how to make it. Within three months, I held six workshops for maki-zushi with miso soup. This was very intense because I did all the preparation for traditional ingredients. I also compromised on some kitchen equipment, as I did not have special Japanese kitchen appliances like ohitsu.  But, it was fun to see the participants/friends enjoying making maki-zushi. Each time, I discovered something interesting.

Feel free to ask me if you would like to learn how to make it :D

❊ back to top ❊